Mix the lemon zest, salt, pepper, garlic, honey, and lemon juice to create a thick mixture. Grab each knuckle with the bone facing down and make three deep cuts in the meat. In each incision, place the mixture.

Ingredients (6 servings):

• 6 pork knuckles
• 1 tbsp lemon zest
• 1 tbsp coarse salt
• 1 tbsp honey
• Juice from 1 lemon
• ½ cup olive oil
• 1 clove garlic, finely chopped
• Pepper

Instructions (about 3.5 hours):

Mix the lemon zest, salt, pepper, garlic, honey, and lemon juice to create a thick mixture.
Grab each knuckle with the bone facing down and make three deep cuts in the meat. In each incision, place the mixture.
Wrap each knuckle separately in parchment paper and then in aluminum foil.
Place the wrapped knuckles in a small baking tray on the middle rack and bake at 200°C for 30 minutes. Then, lower the temperature to 170°C and bake for another 2 hours.
Remove the knuckles from the tray, carefully unwrap them, and place them back in the tray next to each other.
Brush them with the remaining mixture and bake for another 30 minutes at 170°C until they turn golden brown.
Serve the knuckles on a large platter, side by side.
Enjoy!

Tip from Kostas Apostolakis:

If you want, you can make extra mixture by adding 1 tablespoon of spicy mustard and a glass of water. In this mixture, add potatoes cut into wedges and bake them for 60 minutes at 170°C in a separate tray, parallel to the meat. Get ready for a real feast at your table!